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Heat the grill over medium heat. When heated completely add on hot dogs, and reduce heat to low. Grill until cooked through.
In an oven proof skillet, fry the sliced prosciutto until crispy. Drain on a paper towel lined plate. Set aside.
While hot dogs are grilling, in a small bowl, whisk together the mayonnaise, and ½ of the pesto until combined to create a faux aioli. Set aside. Also chop the marinated artichoke hearts.
In the last minute on the grill, top the hot dogs with thin slices of the mozzarella and remove once the cheese is melted. Toast buns.
To assemble, spread pesto aioli onto the toasted buns. Top with mozzarella covered hot dog. Top with crispy prosciutto, artichoke hearts, and the remaining fresh pesto.